Mango Sago Coconut Dessert (Print)
Sweet mango pairs with coconut milk and sago pearls for a refreshing, lightly creamy tropical finish.
# Ingredients:
→ Sago and Fruit Base
01 -
180 g small sago tapioca pearls
02 -
900 g ripe mangoes, peeled and diced
03 -
1 ripe mango, cubed
→ Jelly and Toppings
04 -
240 ml coconut jelly, diced (optional)
05 -
240 ml mango jelly, diced (optional)
→ Creamy Sauce
06 -
120 ml evaporated milk, chilled
07 -
45 ml sweetened condensed milk, or to taste
08 -
240 ml full-fat coconut milk
# Steps:
01 -
In a medium saucepan, bring water to a boil over medium-high heat. Add sago pearls and cook for approximately 15 minutes, stirring occasionally, until pearls are mostly transparent with slight opaque centres. Remove from heat, cover, and let stand for 15 minutes until fully translucent.
02 -
Transfer cooked sago into a fine mesh sieve. Rinse thoroughly under cold running water, then submerge in a bowl of cold water to prevent sticking. Set aside.
03 -
Add diced mangoes and evaporated milk into a blender. Process until completely smooth.
04 -
Drain sago pearls and place in a large mixing bowl. Gently fold in cubed mango, coconut jelly, mango jelly, sweetened condensed milk, and coconut milk. Pour in mango puree and stir until evenly mixed. Adjust sweetness with additional condensed milk if desired.
05 -
Cover and refrigerate for at least 1 hour, or add ice to quickly chill. Serve cold in individual cups.
# Additional Notes:
01 -
Avoid overcooking sago pearls; their centres will turn fully translucent after resting in hot water.
02 -
Garnish with extra fresh mango cubes or a drizzle of coconut milk for enhanced presentation.